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Cinnamon Swirled Banana Bread Recipe

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3.9 from 2 reviews

Experience the ultimate moist banana bread featuring irresistible swirls of buttery cinnamon sugar throughout. This Cinnamon Swirled Banana Bread perfectly combines ripe bananas with a rich cinnamon sugar swirl, creating a warm, flavorful treat that’s ideal for breakfast, snacks, or dessert.

Ingredients

Batter:

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 cups mashed ripe banana (about 4 bananas)

Cinnamon Sugar Swirl:

  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 3 tablespoons dark brown sugar
  • 2 tablespoons ground cinnamon
  • 6 thin slices of ripe banana, for garnishing

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan to prevent sticking, then set it aside.
  2. Make the Batter: In a large bowl, melt the butter and let it cool slightly. Whisk in the granulated sugar, then add the eggs and vanilla extract. Stir in the all-purpose flour and baking soda until combined. Gently fold in the mashed ripe bananas until just mixed, taking care not to overmix.
  3. Prepare Cinnamon Sugar Swirl: In a small bowl, combine the melted butter, granulated sugar, dark brown sugar, and ground cinnamon. Stir with a fork until thick and well combined. Adjust the consistency by adding up to 1 tablespoon more melted butter if the mixture is too thick to swirl, or reduce if too thin, to ensure distinct swirls in the bread.
  4. Layer and Swirl Batter: Spread 1/4 of the batter (about 1 cup) evenly at the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture (about 1 tablespoon) over the batter, then swirl thoroughly with a table knife or the back of a wooden spoon.
  5. Add Second Layer: Spoon 1/3 of the remaining batter (about 1 cup) evenly over the first layer. Add 1/3 of the remaining cinnamon sugar mixture (about 1 tablespoon) on top and swirl again thoroughly.
  6. Third Layer: Spread 1/2 of the remaining batter (about 1 cup) evenly over the second swirl layer. Top with half of the remaining cinnamon sugar mixture (about 1 tablespoon) and swirl thoroughly once more.
  7. Final Layer and Topping: Spread the remaining batter evenly over the top of the loaf. Dollop with the remaining cinnamon sugar mixture and make large swirls throughout the entire loaf. Place six thin banana slices in a row down the center of the batter for garnish.
  8. Bake: Place the loaf pan on a baking sheet on the middle rack of the preheated oven. Bake for 60 to 70 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly before the bread is fully baked, tent the pan loosely with foil and continue baking until done.
  9. Cool: Allow the bread to cool in the pan for at least 30 minutes. Then, remove from the pan and place on a wire rack to cool completely before slicing and serving.

Notes

  • If the cinnamon sugar swirl is too thick to easily swirl, add a bit more melted butter to thin it out for easier marbling.
  • Using ripe bananas with brown spots will enhance the banana flavor and sweetness.
  • Do not overmix the batter to keep the bread tender and moist.
  • Check the bread with a toothpick at 60 minutes to avoid overbaking.
  • Allowing the bread to cool fully before slicing improves texture and sliceability.

Find it online: https://flavorspath.com/cinnamon-swirled-banana-bread-recipe/